Pin It A creamy and comforting soup featuring shredded chicken, smoky poblano peppers, black beans, sweet corn, and a touch of lime—perfect for cozy dinners and quick weeknight meals.
I especially enjoy making this soup when I want something warm and filling that reminds me of home.
Ingredients
- Unsalted butter: 1 tbsp
- Chopped yellow onion: ½ cup
- Poblano pepper: 1, seeded and chopped
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Chili powder: ½ tsp
- Dried oregano: ½ tsp
- Kosher salt: ½ tsp
- Freshly cracked black pepper: ½ tsp
- Ground cumin: ¼ tsp
- Shredded chicken: 2 cups (rotisserie or cooked breast or thighs)
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese: ½ cup (cheddar, Mexican blend, or Colby Jack)
- Fresh lime juice: 1 to 2 tsp (from 1 lime)
- Fresh chopped cilantro: to garnish
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, poblano pepper, and half of the seasoning blend. Sauté for 5 to 6 minutes, until vegetables are soft and lightly browned.
- Step 2:
- Stir in the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium-high heat.
- Step 3:
- Simmer uncovered for 15 minutes to allow flavors to meld.
- Step 4:
- Lower the heat and stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted, then return to a gentle simmer.
- Step 5:
- Cook for another 10 to 15 minutes until the soup is creamy and slightly thickened.
- Step 6:
- Stir in lime juice, taste, and adjust seasoning with salt and pepper as needed.
- Step 7:
- Serve hot, garnished with fresh cilantro.
Pin It This recipe always brings our family together around the dinner table, sharing stories and enjoying each spoonful.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese and add them when reheating. Top with sliced jalapeños, avocado, or tortilla strips for extra flavor and crunch.
Required Tools
Large pot or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains dairy (butter, heavy cream, cheese). Contains legumes (black beans). Gluten-free as written—always check broth and cheese labels to ensure gluten-free status. For dairy-free, use plant-based butter and cheese alternatives and coconut milk instead of cream.
Pin It This soup is a delicious blend of smoky and creamy flavors that’s sure to become a favorite in your home.
Recipe FAQs
- → How can I make the dish dairy-free?
Substitute butter with plant-based alternatives and replace heavy cream and cheese with coconut milk or dairy-free cheese options for a creamy texture without dairy.
- → What thickening options are available?
For a thicker texture, mash some black beans directly in the pot or stir in a cornstarch slurry made with water to help thicken the broth naturally.
- → Can I use fresh peppers instead of canned?
Yes, using fresh poblano peppers adds a smoky flavor; be sure to seed and chop them before sautéing with onions and spices.
- → Is it possible to prepare this ahead of time?
Yes, leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese, adding them fresh when reheating to preserve texture.
- → What are good toppings to complement the flavors?
Enhance the dish with sliced jalapeños for heat, fresh avocado for creaminess, or crispy tortilla strips for crunch and extra texture contrast.